Buckwheat

 

Since I’m just back in town from my extended disco version geek-fest weekend, I’m going to keep this short and sweet, with a promise of something tasty this weekend.

BUCKWHEAT
not just a Lil’ Rascal

Interestingly enough, despite its name, buckwheat isn’t wheat it’s a grass. It’s actually in the same family as rhubarb and sorrel.  Buckwheat was first cultivated in Southeast Asia in the 6000 BCs. Over time it spread to Tibet then to the Middle East then made its way to Europe.

Buckwheat flour is made up primarily from the starchy endosperm of the seed. The dark specks you sometimes see in the flour come from hull bits (the hulls are dark brown or black).

Buckwheat noodles have been eaten in Northern China and Tibet for centuries. The noodles are made using a special wood log press that presses the dough into boiling water to make them. The Koreans and Japanese also make buckwheat noodles (known as soba noodles in Japan) using a similar method.

In Western Asian and Eastern Europe, buckwheat groats (the hulled grains from cereals like oats, barley, or wheat) were used to make porridge. Especially in the middle ages, it was an inexpensive way to sustain a family and keep them from starving. Porridge was made from roasted groats that were then cooked and softened with water or broth. 

A dish similar to porridge was brought to American by Polish and Russian immigrants and was known as kasha.  Kasha was used to make filling for knishes and blintzes.

The most well-known item made from buckwheat is probably pancakes. What else can more readily conjure up the image of American pioneers days?  Buckwheat pancakes were a common and oft-made staple. Anyone who ever read the Little House on the Prairie books will remember that Ma made the lightest and foamiest of buckwheat pancakes, served up with fresh-churned butter and big woods-tapped maple syrup.

Buckwheat contains no gluten, which makes it a good flour option to consider for those with gluten allergies or wheat intolerances. Though do take heed, apparently buckwheat can be an allergen itself and for the super sensitive may cause anaphylaxis.

As with other grain cereals, buckwheat can be used for making beer or whiskey.

I'm looking forward to seeing what fun and interesting new thing I can make for you with buckwheat flour.  I tell you, I love having an excuse to buy some of the more out-of-the-ordinary (for me) items I see on the grocery shelves.